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kefir

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kefir

[ke′fir]
(food engineering)
A low-alcohol-content beverage prepared from cow's milk treated with Lactobacillus casei and then fermented by the action of Saccharomyces kefir on kefir grain.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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